Ginger-Lime Edamame Dip

This weekend is a pretty big deal. As in HUGE in Seattle. Even if you’re not a football or Seahawks fan, it’s impossible not to be swept up in the Seahawks/12th man fever. Summary: GO HAWKS!!! So, along this theme, I’m obviously focused on the best Super Bowl viewing snacks. Obviously this snack had to be green or blue, and green is a bit more my style, so I decided I’d just have to go with the blue background. 🙂

My first green thought was my favorite hummus from Oh She Glows. I used her recipe as an inspiration and adapted it into a ginger-lime edamame dip. This “hummus” has no actual chickpeas or beans except for edamame/soybeans. What it does have is tahini and an abundance of spices and herbs that leave you with a zingy, summery taste that is refreshingly light compared to the usual this time of year. The fresh ginger and lime juice is key, as well as fresh garlic. For spices I added cumin and coriander (powdered) but since it’s all processed you could use whole seeds as well.  Although these are strong spices, due to the ginger and lime, they don’t overpower. And most importantly, the dip remains a beautiful bright green color!

As you will see below, I have added a new “nutrition fact” box for this recipe. I am planning to include this in all my recipes now. Although I don’t believe in calorie counting, it is useful to see the protein/fiber/vitamins/carbs/sugar if you are trying to add or control for those types of things. As you can see in this recipe for instance, just 1/4 cup serving is almost 9 grams of protein- pretty impressive for a green dip! Edamame is definitely a powerhouse when it comes to protein, fiber, and folic acid. I’m not a big tofu fan, but pure soy in this form is a great protein and nutrient source for vegetarians and carnivores alike. Now good luck only eating 1/4 cup!

This dip is best served with fresh vegetables, such as cucumber, carrots, celery, or bell peppers. Due to its tanginess, it would also pair well with tortilla chips (maybe blue!) or pita chips. When I finally splurge and get a dehydrator, I’m going to eat these with homemade vege chips too… However you choose to eat this dip (spoon is totally acceptable), enjoy each flavor-bursting bite and GO SEAHAWKS!!!

Ingredients:

• 1-inch piece of fresh ginger, skin removed
• 1 clove garlic
• 1.5 cup shelled edamame, cooked if frozen (follow directions on package)
• lime juice from 1-2 limes
• 2 tbsp tahini
• 1/4 tsp salt
• 1/4 tsp coriander
• 1/4 tsp cumin
• salt and pepper, to taste
• handful of edamame

Directions:

1. Place fresh ginger and garlic in food processor and grind until minced.
2. Add edamame and process until well-mixed (I like to leave a little chunky). Scrape down sides as necessary.
3. Add the lime juice, tahini, salt, coriander, and cumin. Process until well-combined. Again, you may need to use knife/spatula to scrape down sides as you go.
4. Transfer edamame dip to a serving bowl and sprinkle with salt and pepper. Sprinkle handful of edamame on top, for presentation.
5. Serve with veges or chips of your choice. Happy dipping!